Chicken Milanese Recipe
Panko and asiago encrusted chicken breast flash fried and topped with arugula, fried capers, cherry tomatoes, red onion, finished with a lemon vinaigrette topped with shaved Parmesan Reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and a mixture of panko breadcrumbs and grated asiago cheese.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat with the panko and asiago mixture, pressing to adhere.
- 4
Fry the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and let drain on paper towels.
- 5
- 6
Prepare the Vinaigrette
In a small bowl, whisk together lemon juice, salt, and black pepper. Drizzle in olive oil while whisking until emulsified.
- 7
Assemble the Dish
On each plate, place a chicken breast, top with arugula, fried capers, cherry tomatoes, and red onion. Drizzle with lemon vinaigrette and finish with shaved Parmesan Reggiano.
